Follow the instructions for your bread maker or combine yeast with water & tablespoon of sugar. Let sit for five minutes. Combine water & flour, salt & 1/4 cup FS17 EVOO. Knead five minutes until dough is smooth & elastic. Allow to rise for 1 1/2 hours or until doubled in size.

Divide dough in half & those pieces in half again AND in half again. Roll out each piece into a long rope. Place dough ropes on a baking sheet covered in parchment & allow to rise again for 40 minutes to one hour. Brush bread sticks with remaining FS17, sprinkle with granulated garlic & Pecorino cheese. Bake for 35 minutes or until light golden brown. Remove from oven & brush each one more time with FS17. Serve warm.